Best Pumpkin Tart With Carmel Rum Raisin Sauce Recipes

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
• Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
• Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
• Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

PUMPKIN CARAMEL BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
• While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
• Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
• Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
• Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

PUMPKIN TART WITH CARMEL-RUM-RAISIN SAUCE

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 450°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Place tart in oven on heated cookie sheet. Bake at 450°F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.4. In medium saucepan, combine all sauce ingredients mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 45 mg 15% * Sodium: 105 mg 4% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 4% * Sugars: 39 g * Protein: 3 g * Vitamin A: 160% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 1 1/2 Fat or 3 1/2 Carbohydrate, 1 1/2 Fat